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Saturday, March 26, 2016

Seasoned
stock keeps this meatloaf juicy and flavorful. A revised ketchup
delivers just the right amount of tang, spice, and sweetness. And the
bacon? We think it speaks for itself.

Ingredients:

SERVES:
8

1
tablespoon olive oil

1
onion, grated on large holes of a box grater

1
garlic clove, finely chopped

¾
cup ketchup

¼
cup apple cider vinegar

3
tablespoons dark brown sugar

¼
teaspoon cayenne pepper

¾
cup low-sodium chicken broth

½
cup chopped fresh parsley

2
large eggs

⅔ cup
fine breadcrumbs

½
cup finely grated Parmesan

1
tablespoon kosher salt

¼
teaspoon freshly ground black pepper

2
pounds ground beef chuck (15% fat)

6
thin strips bacon

Preparation:

Preheat
oven to 350°. Line a rimmed baking sheet with foil, then parchment
paper.

Heat
oil over medium in a small skillet. Cook onion and garlic, stirring
occasionally, until very soft, about 4 minutes. Transfer to a large
bowl.

Meanwhile,
bring ketchup, vinegar, brown sugar, and cayenne to a boil in a
small saucepan, reduce heat, and simmer, stirring occasionally,
until slightly reduced and syrupy, about 5 minutes. Transfer 2
tablespoons ketchup mixture to a blender; add broth and parsley and
blend until smooth. Set remaining ketchup mixture aside.

Add
broth mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to
onion and garlic; mix to combine. Add beef and mix well with your
hands to combine. Transfer meatloaf mixture to prepared pan and form
into a long log (about 12"x5"), smoothing surface. Spread
reserved ketchup mixture over top and drape bacon in a crisscross
pattern over loaf, tucking underneath. Bake until an instant-read
thermometer inserted into the center registers 165° and bacon is
crisp, 70–80 minutes. Let rest 10 minutes before slicing.